POURS

3

PLANCHUELAS DE SAN VALENTÍN

Designed for: Mezcla de frutos rojos · Fresa

Exploradores De Café · Colombia, Cauca, Finca Paraíso & México, Edo Mex, Finca Las Elenas

✦ tailored from bag label

Natural Experimental & Enmielado 24hrs · Medium

Pour Sequence · 3 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Body-forward extraction

Balanced density bean

Direct extraction

Active agitation

Grind · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural Experimental & Enmielado 24hrs offset: +6 (coarser). Limits over-extraction of process compounds.

Bloom · 41s

Short bloom — low CO₂, fast saturation

41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→87°C

Gentle temperature descent — 3°C

Starts at 90°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops. Natural Experimental & Enmielado 24hrs ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (medium) neutral. Natural Experimental & Enmielado 24hrs process: anchors structure at 4 pours.